Parmesan-Artichoke Stuffed Mushrooms
Ingredients
- 20 large mushrooms, stems removed
- 8 oz. cream cheese
- 2 oz. parmesan cheese
- 6 oz. marinated artichokes, chopped
- 2 oz. panko bread crumbs
- Salt, pepper
- Parmesan cheese for topping
Preparation
Place mushroom caps on a platter with 2 tablespoons water and cover. Cook in microwave for about 1-2 minutes. Remove and cool. Blend remaining ingredients and taste for flavor. Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray. Place stuffed mushrooms on the tray. Place about ½ oz. of the mixture into each mushroom cap. Sprinkle each mushroom with parmesan cheese and bake for about 8 minutes until brown. Serve
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